Pumpkin pie dip tastes like the filling without rolling a crust. Whip pumpkin with cream cheese or whipped topping, set out graham crackers, and watch it vanish at Friendsgiving and football Sundays alike.
Pantry-friendly here means swaps are welcome. Amounts are still listed so you can cook without guessing.
Yield: About 2½ cups · 8-10 snackers · Time: 10 minutes
Ingredients
Dip
- 8 oz cream cheese, soft
- 1 cup (240 g) pumpkin puree
- ½ cup (60 g) powdered sugar
- ¼ cup brown sugar
- 1 tsp cinnamon
- ¼ tsp ginger
- pinch cloves
- ½ tsp vanilla
- Optional ½ cup whipped topping folded in for fluff
Serve with
- 2 sleeves graham crackers (~20 sheets) or apple slices
Steps
- Beat softened cream cheese until smooth. Beat in pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla until fluffy.
- Fold in whipped topping if using for a lighter dip. Taste and add spice or sugar as needed.
- Scoop into a bowl. Chill 30 minutes if you can wait. Serve with graham crackers, apple slices, or ginger snaps.
Use-what-you-have swaps
- Greek yogurt for half the cream cheese (tangier)
Serve / store
Cover and refrigerate up to 3 days. Stir before serving. Do not leave out more than 2 hours at a party. If you are packing this for a party or school event, transport in a lidded container and add final toppings on site when you can. Note major allergens on a piece of tape on the lid when you are feeding a group.
Greek yogurt can stand in for some of the cream cheese if you want it tangier and a little lighter. Tip from our chaotic kitchen: read the ingredient list once before you start, preheat before you mix wet and dry, and set a timer even when you think you will remember. Taste as you go when the recipe allows it, and write a note on the recipe card if you changed a spice amount so next time is easier.
Photo/Image credit: Pexels via Pexels (Pumpkin dip) (Pexels License (free to use))
